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homemade cream soup

Homemade Cream Soup

This simple homemade cream soup is rich, flavorful and tastes even better than the store-bought version.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup butter 57 g
  • 1/4 cup flour 40 g
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1 cup broth 240 g
  • 1 cup milk 240 g

Equipment

  • Heavy bottom pot
  • Measuring cups

Method
 

  1. In a pot, melt your butter (1/4 cup, 57 g). Once melted, sprinkle in flour (1/4 cup, 40 g) and whisk well. Whisk in salt (1/2 tsp), pepper (1/4 tsp) and garlic powder (1/4 tsp). Allow mixture to bubble until nicely thickened and it begins to turn a darker in color. Watch carefully so it does not burn.
  2. Add in the broth (1 cup, 240 g) half first, then once thickened add the other half.
  3. Repeat the process with the milk (1 cup, 240 g), pouring in half, allowing it to thicken, then the other half.
  4. Allow the soup to come a simmer. Gently simmer for 2-3 minutes, then turn the heat off. The soup will thicken more as it cools.
  5. Store the soup in a glass jar with an airtight lid in the fridge for up to 5 days.

Notes

  • Use homemade broth in your cream soup for an extra delicious flavor.
  • Don't allow your cream soup to boil. A slow simmer is all this soup needs to thicken up perfectly, don't rush it!
  • Make this soup ahead and store it in the fridge until needed. The flavor will develop even more as it sits and when you're ready to use it it'll be as simple as opening a can!
 
Substitutions
Butter - Olive or avocado oil can be substituted, however I believe butter gives it the best flavor
Milk - I prefer milk, but you can also use cream